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A closeup of a burrata grilled peach salad topped with arugula, basil and prosciutto on a white platter.
5 from 2 votes

Grilled Peach Burrata Salad

This grilled peach burrata salad combines caramelized peaches, creamy burrata, and salty prosciutto in a fresh, naturally gluten-free dish that’s perfect for summer entertaining and ready in only 20 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 servings

Ingredients

  • 2 peaches - ripe but firm, pitted and sliced into 8 wedges each
  • 2 teaspoons avocado oil - or other high-heat, neutral oil
  • 2 cups arugula
  • 8 ounces burrata - removed from brine, patted dry, and torn into chunks
  • 4 ounces prosciutto - sliced in half
  • 1 teaspoon flaky sea salt
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze - if using store-bought, be sure it's gluten-free
  • 10-15 fresh basil leaves

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Instructions

  • Preheat your grill to medium high heat and brush oil on the grates.
  • Add the peach slices to a bowl. Cover with avocado oil and toss to coat.
    A bowl of peach slices tossed in avocado oil.
  • Place the peaches on the hot grill, for 2-3 minutes per side, until the peaches are softened slightly and charred. Remove from the heat and set aside.
    Peach slices on the grill with grill marks.
  • Place the arugula on a large platter.
    A large oval platter of arugula sitting on a bright blue table with wood and marble salad tongs to the side.
  • Top with prosciutto slices, chunks of burrata, and grilled peaches.
    An oval platter on a blue table topped with arugula, grilled peaches, prosciutto, and burrata with wood and marble salad tongs to the side.
  • Sprinkle salt over the burrata chunks and peaches.
  • Drizzle with olive oil and balsamic glaze.
  • Top with basil leaves.
    An oval plate with arugula grilled peach burrata salad topped with prosciutto and balsamic glaze on a blue table with wood salad tongs.

Notes

  • Gluten-Free Reminder: Always double-check product labels to confirm they’re gluten-free, especially if you have celiac disease — ingredients and manufacturing practices can change.
  • Vegetarian Option: Omit the prosciutto to keep this salad vegetarian.
  • No Grill? No Problem: Use a grill pan on the stovetop, or skip grilling and use ripe, fresh peaches as-is.
  • Balsamic Glaze Tip: This is thicker and sweeter than balsamic vinegar. Look for it near the vinegars at your grocery store.
  • Olive Oil Matters: Choose a high-quality extra virgin olive oil — I prefer one with a bold, nutty flavor. Light oils often fall flat in dishes like this.
  • Burrata Options: Use burrata or baby burrata. Just tear or spoon into chunks before layering into the salad.

Nutrition

Calories: 234kcal | Carbohydrates: 7g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 521mg | Potassium: 125mg | Fiber: 1g | Sugar: 5g | Vitamin A: 628IU | Vitamin C: 3mg | Calcium: 215mg | Iron: 0.4mg
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